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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I’ve been in a big cream of rice era, so here’s my cookie dough cream of rice recipe that I’ve been having on repeat! It’s easy, healthy, high in protein, and perfect for breakfast, snack, or dessert. The creamy texture of the cookie dough pairs beautifully with the chocolate shell, creating a fun and satisfying treat. The vanilla protein powder adds a subtle sweetness, while the cashew butter brings richness. The pinch of salt balances...
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Combine cream of rice, vegan vanilla protein powder, cashew butter, vanilla extract, salt, and water or milk in a bowl.
Mix until smooth and well combined.
Fold in the chocolate chips.
Melt dark chocolate in the microwave until smooth.
Drizzle melted chocolate over the cookie dough mixture to form a shell.
Refrigerate overnight or until the chocolate sets.
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For a thicker texture, use vegan protein powder instead of whey.
Sugar-free chocolate chips can be substituted with regular chocolate chips for added sweetness.
Refrigerating overnight ensures the chocolate shell sets perfectly.
Can I use whey protein powder instead of vegan protein powder?
Yes, but the texture may not be as thick.
Can I substitute cashew butter with another nut butter?
Yes, almond butter or peanut butter can be used as alternatives.
How long should I refrigerate the cookie dough?
Refrigerate overnight or until the chocolate shell sets completely.
Can I use milk instead of water?
Yes, milk will add creaminess to the cookie dough.
Can I skip the chocolate shell?
Yes, but the shell adds a fun texture and flavor contrast.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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